Escarole and Bean Stew (Scarola e Fagioli)

Food Recipes from around the world

Category: Main Dish - (244)
Origin: Italy
Source: AramcoWorld

Sometimes called “beans and greens,” this southern Italian dish has been in Francesca’s family for generations. “It’s a simple peasant soup of cannellini beans and escarole. It’s usually served with grated Pecorino Romano cheese on top—which serves an important role in the flavor—and crusty Italian bread for dipping. It’s uncomplicated, inexpensive, delicious and nourishing.”

Ingredients:

2 T extra virgin olive oil
8 cloves garlic, sliced & chopped
½ t oregano
¼ t crushed red pepper flakes
1 bunch escarole
1 c cannellini beans (soaked & boiled according to package directions) OR 1 32-oz can of cannellini beans, drained and rinsed
6 c water
½ c Pecorino Romano cheese, grated
1 loaf high-quality crusty bread

Preparation:

Clean escarole thoroughly by detaching leaves and washing in a tub, then chop. Heat a heavy-bottomed pot over medium high flame for 2 minutes. Add olive oil, garlic, oregano and red pepper flakes. Stir with wooden spoon until fragrant, about 1 minute. Lower flame to medium and add the escarole and a pinch of salt. Stir with wooden spoon until it wilts down to half the volume, about 3 minutes. Add the cannellini beans and water. Bring to a boil over high heat, then reduce to the lowest flame. Cover the pot and let simmer for 15 minutes to blend flavors. Serve piping hot in wide-mouthed bowls. Sprinkle generously with grated Pecorino Romano and eat with a hefty piece of crusty bread torn from the loaf. Enjoy!